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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 471.8
  • Total Fat: 17.7 g
  • Cholesterol: 424.0 mg
  • Sodium: 132.2 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 19.7 g

View full nutritional breakdown of Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles calories by ingredient
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Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles

Submitted by: CAROLFAITHWALKR
Batchcooked Cherry Almond Oatmeal & Boiled Eggs for Singles

Introduction

I'm single & have trouble eating breakfast, but I do feel better when I eat a big, hot breakfast. However I don't like to cook it from scratch every morning (let's be realistic: that's NOT gonna happen). I made this recipe to suit my own requirements and preferences for Nutrition Tracker. I don't get hungry before lunch and have NO temptations to snack when I eat this breakfast (perfect for the No S Diet). I'm single & have trouble eating breakfast, but I do feel better when I eat a big, hot breakfast. However I don't like to cook it from scratch every morning (let's be realistic: that's NOT gonna happen). I made this recipe to suit my own requirements and preferences for Nutrition Tracker. I don't get hungry before lunch and have NO temptations to snack when I eat this breakfast (perfect for the No S Diet).
Number of Servings: 3

Ingredients

    Eggs:
    6 large
    salt & pepper to taste

    Oatmeal:
    1.5 cups oats - old fashioned rolled oats are lower glycemic than other types & only take 10 mins; so I do not use fast, quick, instant, etc.
    4 cups water
    1/3 cup dried tart cherries
    2 teaspoons ground cinnamon

    1/4 cup slivered almonds - reserved
    1 tablespoon pure vanilla extract - reserved
    1/4 cup brown sugar - reserved

Directions

When the eggs come to a full rolling boil, set a timer for 6 mins if you like them hardboiled like I do, or less time for your preference. When the timer goes off, shell two & put the other four in cold water, so the yolks don't turn green.

Cook oatmeal, water, cherries & cinnamon, with lid on, stirring occasionally.

While the eggs & oatmeal are cooking, get out 3 containers with lids that hold 2 cups each. Get out the vanilla, almonds, & sweetener of your choice. Ellie Krieger's recipe uses cherry jam as the sweetener but I didn't have any; try molasses, it's a great source of potassium.

Spoon the finished oatmeal evenly into three containers (1 1/3 cups each if you kept the lid on during cooking ). To the one you're going to eat this morning, stir in 1 tablespoon sliced almonds & 1 teaspoon vanilla. Add 1 tablespoon brown sugar on top.

Serve with 2 boiled eggs on the side. Add salt & pepper to taste on the eggs - I use the healing herb, cayenne, instead of black pepper, & sea salt.

Leave the other 2 containers out on the counter while you eat breakfast, to cool; then snap on the lids and refrigerate the oatmeal & eggs for two other mornings later in the week if you're single. Simply double or triple if you have a larger family.

1 1/3 Cups Oatmeal and 2 Boiled Eggs Per Each Serving

Number of Servings: 3

Recipe submitted by SparkPeople user CAROLS_JOURNEY.






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